A pea and ham soup made with some surplus breaded Wiltshire ham. The base of the soup was made with diced turnip, potato, diced leek, and whole yellow peas. Plus ham stock.
The vegetables were cooked first, for about seventy minutes, after which they were mashed. A pinch of paprika was added, along with a little rosemary. The diced ham was then added, and cooked for another twenty five minutes under glass. Added black pepper.
Serve as is, or with a bread of your choice.
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